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Week of 10/24/22

Moroccan Bean Soup
with leftover meatballs / yogurt

Active: 30 Total: 30
Original GF Paleo Vegetarian
Moroccan Bean Soup

This hearty Moroccan soup with leftover meatballs is quick, easy, and filling. It offers a delicious combination of sweet roasted peppers and alluring North African spices.

Dependency
Curried Meatball Quinoa Bowl
Tags
One Pot, Freezer Friendly, Quick and Easy, Dependent Meal Pairs
Proteins
Ground meat
Cuisines
Middle Eastern / North African
Save recipe
34

Ingredients

Metric
Servings:
4
Moroccan Spice Mix:
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Ginger, ground - 1/2 tsp
  • Cinnamon, ground - 1/4 tsp
Moroccan Bean Soup:
  • Carrots - 8 oz , chopped
  • Shallots - 2 cloves , chopped
  • Garlic - 2 cloves , chopped
  • Bell peppers, fire-roasted - 3/4 cup , chopped (from a jar of roasted peppers)
  • Curried Meatballs (leftover from Monday) - 12 , halved
  • Parsley - 2 Tbsp , chopped
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Beans, navy (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Vinegar, sherry - 2 Tbsp
  • Stock, any type - 4 cups
  • Lemon juice - 1 tsp
  • Hot sauce (opt) - to taste
  • Yogurt, plain or Greek - 1/4 cup

Prep

  1. Carrots / Shallots / Garlic / Bell peppers - Prep as directed. Combine carrots and shallots in one container. Combine garlic and bell peppers in another container. (Can be done up to 5 days ahead)

  2. Make spice mix. Combine coriander, smoked paprika, cumin, ginger, and cinnamon. (Can be done up to 5 days ahead)

  3. Meatballs / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  4. Beans (both types) - Drain and rinse.

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Make

  1. Heat a Dutch oven with oil over medium-high heat. Add carrots and shallots and saute for 2 minutes.

  2. Add tomato paste, garlic, bell peppers, and spice mix and saute until fragrant, ~2 minutes more.

  3. Add sherry vinegar and scrape the bottom of the pan to loosen any browned bits.

  4. Pour stock over the vegetables and add in meatballs and both types of beans. Simmer for ~5 minutes to warm everything through.

  5. Stir lemon juice and hot sauce (if you’d like it spicy) into soup. Season with some salt and pepper.

  6. Ladle soup into serving bowls. Serve with yogurt and parsley on top. Enjoy!

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